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Close up of the big beige serving bowl of black beans, corn, tomatoes and onion
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Black Bean Salad with Corn

Quick, easy and delicious bean salad recipe
Course Salad
Cuisine American
Keyword black bean salad, black bean salad with corn, black bean salsa
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 8 cups
Calories 249kcal

Ingredients

  • 30 ounces black beans 2 cans, rinsed and drained
  • 4 tomatoes small to medium, diced
  • 1.5 cup frozen corn cooked and cooled
  • ½ purple onion diced
  • ¼ teaspoon salt
  • 1/16 teaspoon pepper
  • 1 teaspoon dried parsley
  • 2 ounces lime juice
  • ¼ cup olive oil
  • cup balsamic vinegar

Instructions

  • Boil water for the corn, once done, set in the corn in the refrigerator for faster cooling
  • Place rinsed and drained beans in a medium mixing bowl
  • Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, oil and balsamic vinegar and mix with a spatula until it is incorporated
  • Transfer to a serving bowl, it makes a very pretty dish
  • Serve
  • Eat
  • Enjoy

Notes

Adjust oil, vinegar and lime juice to suit your needs!
Add ⅛ cup fresh chopped cilantro for a fresh taste!
Tips for making the black bean salad with corn:
  • If you are using canned beans like I do here, make sure to thoroughly rinse and drain them
  • When you cook the corn, don’t salt the water
  • If you use fresh corn, try to keep the kernels intact as much as you can
  • Use a 2:1 ratio of oil to vinegar
  • Salt and pepper to taste, I use a scant ¼ teaspoon salt and a few shakes of pepper
  • As the salad sits, the flavors meld and become more delicious - it's great leftover

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 636mg | Fiber: 10g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.7mg